BUTTERY CROISSANTS
A traditional dinner roll like this is always welcome at holiday dinners. This croissant recipe makes a big batch, so it's great when you're entertaining.
Provided by Taste of Home
Time 1h15m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges. , Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles. , Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 115 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 133mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
QUICK BUTTER CROISSANTS
Despite the title, this recipe takes several hours to prepare. Luckily, these fresh flaky croissants will be worth the wait!
Provided by MARCIAMOLINA
Categories Bread Yeast Bread Recipes
Time 7h5m
Yield 16
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
- In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
- Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
- Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
- Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
- Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 35.4 g, Cholesterol 64.8 mg, Fat 16.3 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 9.9 g, Sodium 342.9 mg, Sugar 5.5 g
CROISSANTS
Provided by Food Network
Time 1h29m
Yield 20 servings
Number Of Ingredients 9
Steps:
- In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
- Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
- Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
- Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
- Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".
- Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
- After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
- I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
- To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
- Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
BUTTER CROISSANTS
This recipe makes the best croissants. Be sure to use real butter. If you don't, the recipe will not turn out. If it were simply a matter of taste I would say use whatever you want, but in this case you have to use real butter because of its baking properties. I prefer to use salted butter but you may use unsalted if you wish. The preparation time is just a guess because you never know how long it's going to take for them to rise. I usually let mine rise for a bare minimum of 4 hours. So you may want to keep that in mind if you plan on serving them at a certain time. Note: If you wish to measure the flour by weight rather than by volume, 2 7/8 cups of flour is approximately equal to 12.68 ounces or 359 grams.
Provided by smns65
Categories Yeast Breads
Time 8h15m
Yield 16 croissants, 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine the butter and the 3 tablespoons of flour using two knives or a pastry blender.
- Place the butter mixture between two sheets of waxed paper and beat it with a rolling pin until it becomes soft and malleable. Make sure the butter stays cold though. When you're making laminated doughs such as croissant dough, puff pastry dough, or danish pastry dough it's important that the dough stays cold so the butter and the dough form distinct layers.
- Shape the block of butter into a 6- by 8-inch rectangle.
- Place the block of butter somewhere cool or back in the refrigerator while you make the dough. Don't let the butter re-harden though. If the butter re-hardens it will break through the dough when you go to roll it out. You want the butter cold but you also want it to be spreadable.
- For the dough combine the milk, yeast and sugar.
- Let sit 5 minutes or until yeast is dissolved and the surface is all foamy.
- Stir in the salt.
- Stir in the 2 7/8 cups of flour, all at once, until thoroughly combined. You should have a very soft wet dough.
- Cover the bowl of dough and place it in the refrigerator until it's chilled. If the dough is warm it might cause the butter to melt.
- Using a shaker or a sifter, generously flour your work surface. By generously I don't mean a simple dusting. You want a good substantial layer of flour. If you can see the counter top or table top underneath the flour then you need to sprinkle on more. This dough is very wet and if you don't use enough flour on your work surface the dough is going to stick. Don't add anymore flour to the dough itself because the flour you use to roll out the dough is only going to be on the surface of the dough, and it's going to be brushed away.
- Roll the dough into a 10- by 14-inch rectangle. Brush away the excess flour on the surface of the dough with a pastry brush.
- Place the block of butter on one side of the dough and fold the other side over and seal the edges.
- Turn the dough so that the fold is on the left and the part that opens is on the right (like the way a book opens).
- Roll the dough into a 9- by 17-inch rectangle. Be sure to check that it's not sticking to the table. When you you roll out the dough you want to use smooth even strokes and make sure you don't roll over the edge of the dough. If you do you'll crush the layers you're trying to make.
- Use a pastry brush to brush away ALL excess flour off the surface of the dough. This step is important because if you don't it will keep the dough from forming the layers properly.
- Fold 1/3 of the dough on to itself.
- Brush away the flour.
- Fold the other third of the dough on top of that so that the dough resembles a folded business letter. Be sure to keep the edges and corners lined up. This is what's called a "turn". A turn gets its name because each time you roll out the dough you have to turn it a quarter turn so the position of the dough is always the same each time you roll it out.
- Roll out the dough and fold the dough in thirds as you did before.
- At this point you should wrap the dough up and refrigerate it for 45 minutes to an hour.
- Repeat the rolling and folding in thirds like a business letter two more times. Refrigerate the dough for an hour between each turn. Before rolling out the dough each time make sure you always position the dough so that the top flap has the fold on the left and the part that opens on the right. After the 4th turn the dough needs to be refrigerated for at least 3 hours or overnight if it's more convenient.
- Roll the dough into a 10- by 20-inch rectangle. Be sure the corners are square.
- Cut the dough into eight squares by cutting it half lengthwise and then cutting each half into 4 squares. A pizza cutter is a great tool for this job.
- Cut each square into two triangles.
- Take one of the triangles and stretch it until the two short sides are as long as the long side ( the hypotenuse in case you've forgotten your geometry).
- Roll up the triangle and curve the ends in slightly to form a crescent shape.
- Repeat with the rest of the triangles of dough.
- Place the croissants at least 2 inches apart on baking sheets that have been lightly sprayed with cooking spray or covered with parchment paper.
- Cover the croissants with towels and place somewhere where it's not too warm. You don't want the butter in them to become soft remember.
- Let croissants rise until they're nearly doubled in size. This may take a few hours. Be patient. I've let them rise for as long as 5 to 6 hours. After about 2 hours the surface of the croissants may start to dry out. If this happens cover them with a damp paper towel and then put another towel on top of that.
- Combine the egg and the teaspoon of water.
- Brush a light coating of egg wash on each croissant. If the croissants are exceptionally puffy you'll need to be extra gentle when you brush on the eggwash. Another option is to put the eggwash in a spray bottle and spray the eggwash on the croissants.
- Bake the croissants in a preheated 425° F oven for 12 to 15 minutes until they're golden brown.
Nutrition Facts : Calories 234.2, Fat 15.7, SaturatedFat 9.7, Cholesterol 54, Sodium 334.6, Carbohydrate 19.8, Fiber 0.7, Sugar 0.6, Protein 3.8
TRADITIONAL BUTTERY FRENCH CROISSANTS FOR LAZY BISTRO BREAKFASTS
I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves.
Provided by French Tart
Categories Yeast Breads
Time P1DT2h20m
Yield 8-12 Croissants, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven temperature to 200C/400F/Gas 6.
- BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.
- BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place, until it has nearly doubled in size.
- BUTTER DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm - 20" X 8".
- Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2" border around the edges. Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.
- Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.
- Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time,and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.
- TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.
- TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.Bake for 15 to 20 minutes until golden brown and puffy.
Nutrition Facts : Calories 369.4, Fat 22.4, SaturatedFat 13.6, Cholesterol 102.2, Sodium 495.1, Carbohydrate 35.4, Fiber 1.4, Sugar 3.3, Protein 6.9
CROISSANTS
Follow our step-by-step croissant recipe to make a classic baked good worthy of a French pastry shop.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 20 croissants
Number Of Ingredients 11
Steps:
- Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
- Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
- Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
- Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
- Roll out dough: Turn out dough onto a lightly floured work surface; shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
- Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
- Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
- Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
- Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
- Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
- Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
- Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
- Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
- Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
- Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal.
- Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
- Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
- Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.
CROISSANTS
James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it
Provided by James Martin
Categories Breakfast
Time 1h33m
Yield Makes 12-14
Number Of Ingredients 7
Steps:
- Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
- Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
- Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
- Fold one side of the dough up and halfway over the butter.
- Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
- Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
- Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way - rolling the pastry while it's still folded - without adding more butter. Wrap and chill overnight.
- The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
- Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
- Take each triangle in turn and pull the two corners at the base to stretch and widen it.
- Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
- Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
- Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
- Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.
Nutrition Facts : Calories 310 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
CROISSANTS
This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process - gauging the butter temperature, learning how much pressure to apply to the dough while rolling - become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.)
Provided by Claire Saffitz
Categories breakfast, brunch, pastries, project
Time P1D
Yield 8 croissants
Number Of Ingredients 11
Steps:
- Twenty-four hours before serving, start the détrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Create a well in the center, and pour in the water and milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook and cover the bowl with a damp towel. Set aside for 10 minutes.
- Reattach the dough hook and turn the mixer on medium-low speed. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes.
- Form the dough into a ball and place seam-side down on a lightly floured work surface. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a "+." (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12.
- As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. (Don't worry about the shape at this point.) The parchment may tear. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like you're wrapping a present), forming an 8-inch square. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. The goal is a level and straight-edged square of butter. Transfer the butter block to the refrigerator.
- Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. (It will have doubled in size.) Deflate the dough with the heel of your hand. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side.
- Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Freeze for 20 minutes.
- Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough (save the plastic, as you'll use it again) and place on a lightly floured surface. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface.
- You're going to enclose the butter block in the dough and roll them out together. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. The butter should be chilled but able to bend without breaking. If it feels stiff or brittle, let sit at room temperature for a few minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. Press the butter gently into the dough and peel off the parchment paper. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two.
- Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. You don't need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically.
- Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Roll out the dough lengthwise along the seam into a 24-inch-long, 1/4-inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Remember to periodically lift the dough and make sure it's not sticking to the surface, and try your best to maintain straight, parallel sides. (It's OK if the shorter sides round a bit - you're going to trim them.)
- Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn't fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed.
- Dust any flour off the dough's surface. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Press gently so the dough adheres to itself. Repeat with the other side of the dough, leaving an 1/8-inch gap where the ends meet in the middle. Now, fold the entire slab in half crosswise along the gap in the center. You should now have a rectangular packet of dough, called a "book," that's four layers thick. This is a "double turn," and it has now quadrupled the number of layers of butter inside the dough.
- Wrap the book tightly in the reserved plastic. If it is thicker than about 1 1/2 inches, or if it's lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Freeze the book for 15 minutes, then refrigerate for 1 hour.
- Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Beat the dough and roll out as before (Step 10) into another long, narrow 3/8-inch-thick slab. It should be nice and relaxed, and extend easily. Dust off any excess flour.
- Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. This is a "simple turn," tripling the layers. Press gently so the layers adhere. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.
- Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). The dough will start to spring back, but try to get it as close to those dimensions as possible. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Freeze for 20 minutes, then chill overnight (8 to 12 hours). If making pain au chocolat or ham and cheese croissants, see recipes.
- Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment.)
- As the steam releases in the oven, line two rimmed baking sheets with parchment paper and set aside. Let the dough sit at room temperature for about 5 minutes. Unwrap (save the plastic for proofing), place on a very lightly floured surface, and, if necessary, roll out to 17-by-14 inches. Very thoroughly dust off any excess flour with a pastry brush. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle that's exactly 16 inches long, then cut into four 4-by-14-inch rectangles.
- Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Repeat with the remaining rectangles to make 8 triangles. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length.
- Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. Try not to roll tightly or stretch the dough around itself. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. If the dough gets too soft while you're working, cover the triangles and freeze for a few minutes before resuming rolling. Space them evenly on the baking sheets, four per sheet. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand.
- Three and a half hours before serving, open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the croissants to proof at 70 to 75 degrees. (Any hotter and the butter will start to melt, leading to a denser croissant.) Place the baking sheets inside the oven and let the croissants proof until they're about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. Resist the urge to touch or poke the croissants as they proof: They're very delicate. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal.
- Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
- In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough.
- Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
More about "butter croissants food"
BUTTER CROISSANTS - RICARDO
From ricardocuisine.com
4/5 (38)Category DessertsServings 8Total Time 1 hr 55 mins
- Meanwhile, place the butter cubes side by side in a 7-inch (18 cm) square sealable plastic bag. Do not close the bag. With a rolling pin, tap the butter to soften. Roll the butter layer out until it is the size of the bag and inch (1 cm) thick. Seal the bag. Lay out flat in the refrigerator until step 6.
- Roll the dough out to a 22 x 9-inch (56 x 23 cm) rectangle. Cut the sides slightly to straighten them out. With a pastry brush, remove any excess flour. Fold both sides of the dough in towards the centre, and then fold in half to form a 9 x 4 1/2-inch (23 x 11.5 cm) rectangle. Cover with plastic wrap and refrigerate for 30 minutes. Repeat this step a second time. You can freeze the dough at this point, if desired.
- On a lightly floured surface, roll the dough to get a 22 x 9-inch (56 x 23 cm) rectangle. Cut the sides slightly to straighten them out. With a pastry brush, remove any excess flour. Cut the dough to get 4 equal rectangles of 9 x 5 1/2 inches (23 x 14 cm) each. Cut each rectangle into 2 long triangles.
HOMEMADE BUTTERY CROISSANTS RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- The day before you want to bake the croissants, place the flour, sugar, salt and yeast in the bowl of a food mixer fitted with a dough hook, or a large mixing bowl.
- Turn out the dough onto a lightly floured work surface and knead for a good 8-10 minutes, or until the dough feels smooth, stretchy and elastic. Return to the bowl and set aside to rest.
- Sandwich the chilled butter between two sheets of greaseproof paper and roll out to a 30x20cm/12x8in rectangle, about 1cm/½in thick. Chill in the fridge until needed.
- Turn the dough out again onto a lightly floured work surface. Roll it into a rectangle 60x30cm/24x12in.
- Peel the greaseproof paper from the butter and place the butter centrally on top of the pastry rectangle.
- Fold one edge of the pastry over the butter to half-cover it, then do the same with the other edge of the pastry so that the butter is covered.
- Fold the rectangle in half lengthways, then give it a quarter-turn and roll out again to a rectangle measuring 60x30cm/24x12in.
- Repeat the folding, turning and rolling process, as before, three more times (do not roll out the pastry the final time you fold and turn it). Wrap the pastry in cling film and chill in the fridge overnight.
- When the pastry has rested, roll it out to a thickness of 0.5cm/¼in. Cut the pastry into two 50x20cm/20x8in strips, then cut each strip into triangles about 10cm/4in wide at the base.
- With the narrow point of one of the pastry triangles facing away from you, use your fingertips to stretch the two points of the triangle nearest to you out sideways so that they bow a little.
ALL-BUTTER CROISSANT DOUGH RECIPE - PAIGE GRANDJEAN | …
From foodandwine.com
5/5 (1)Category Bread + DoughServings 12Total Time 5 hrs 40 mins
- Stir together flour, 1/4 cup sugar, and salt in a medium bowl; set aside. Stir together 2/3 cup warm water, yeast, and remaining 1 teaspoon sugar in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 5 minutes. Meanwhile, place 3 tablespoons butter in a microwavable bowl, loosely cover with a paper towel, and microwave on high until melted, about 30 seconds. (Keep remaining butter refrigerated.) Add melted butter and milk to yeast mixture. With mixer running on low speed, gradually add flour mixture to yeast mixture, beating until dry ingredients are incorporated, about 6 minutes. Increase speed to medium-low, and beat until dough is smooth, elastic, and tacky, about 8 minutes. Shape dough into a ball; flatten slightly. Place dough on a lightly floured large plate; wrap tightly in plastic wrap. Refrigerate at least 2 hours or up to 8 hours or overnight for more flavor.
- Place remaining 1 1/2 cups cold butter between 2 sheets of parchment paper; let stand at room temperature 10 minutes. Using a rolling pin, pound butter to flatten and soften slightly. Removing and replacing parchment as needed, use a bench scraper and a rolling pin to shape butter into a 7 1/2-inch square block of even thickness. Refrigerate between sheets of parchment paper 15 minutes.
- Unwrap chilled dough, and transfer to a lightly floured surface. Lightly flour top of dough. Roll into a 12-inch square; brush off excess flour. Remove and discard top sheet of parchment paper from butter block. Using bottom sheet of parchment paper as handles and turning butter block 45 degrees, flip butter onto middle of dough square. (Butter will be in a diamond shape, leaving corners of dough square exposed.) Remove and discard parchment paper. Using a rolling pin and starting at edge of butter block, roll each dough corner away from the center until it is 8 inches long (about 1/16 inch thick), flouring as needed. Brush off excess flour. Fold one elongated dough corner up and over butter block, stretching gently into a square to fully cover butter. Repeat with remaining dough corners, creating 4 layers of thinly stretched dough covering butter block.
- Lightly flour work surface if needed. Press rolling pin across dough to create trenches, evenly dispersing butter. Roll dough into a smooth 24- x 12-inch rectangle. Starting with one short side, fold dough into thirds, like a letter. Transfer to a lightly floured baking sheet. Cover tightly with plastic wrap, and refrigerate until firm, about 45 minutes. Repeat rolling, folding, and chilling process 2 times. Proceed with making Classic Croissants.
HOW TO MAKE CLASSIC CROISSANTS, STEP BY STEP | FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
- Roll Out Your Croissant Dough. Uncover the refrigerated All-Butter Croissant Dough, and transfer to a lightly floured surface. Lightly flour top of dough, and roll into a 24- x 12-inch rectangle, with one long side facing you.
- Cut Dough into Triangles. Use a pizza cutter to trim edges and create a 23- x 11-inch rectangle; discard scraps. Using a small knife and working from bottom left corner, mark bottom long side of the rectangle at 3 1/2-inch intervals.
- Stretch and Roll Each Triangle. Gently stretch 1 dough triangle lengthwise to form a 13-inch long triangle. Roll the base of the triangle toward the point, gently pressing point into dough to secure.
- Brush with Egg, Proof, and Brush Again. Whisk together egg and milk in a small bowl. Brush croissants lightly with egg mixture, using a paper towel to wipe away excess.
- Bake the Croissants Until Golden Brown. Place baking sheet on middle rack in preheated oven, and immediately decrease temperature to 375°F. Bake until golden brown and crisp, 22 to 28 minutes.
THE 11 BEST FROZEN CROISSANTS OF 2022 - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 8 mins
BUTTER CROISSANTS RECIPE - EPICURIOUS
From epicurious.com
5/5 (34)Total Time 19 hrsServings 24
BUTTER BREAD REVIEW: EX SHANGRI-LA HOTEL CHEF OPENS BAKERY ...
From eatbook.sg
8/10
CLASSIC BUTTER CROISSANTS - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
Cuisine FrenchEstimated Reading Time 8 minsCategory BreakfastTotal Time 41 mins
GOLDEN HOMEMADE CROISSANTS: LAYERS OF BUTTERY GOODNESS
From thesouthafrican.com
5/5 (1)Category SnacksCuisine FrenchTotal Time 3 hrs
NOP EMPORIUM SUPERMARKET THEME. BUTTER CROISSANTS
From supermarket.nop-templates.com
4.8/5 (5)Availability In stockBrand Yogitea, Birdseye
IT'S ALL IN THE BUTTER! POPULAR CROISSANTERIE FOOD TRUCK ...
From thv11.com
Author Amanda Jaeger
FOOD PROCESSOR CROISSANTS RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 24Total Time 3 hrs
CROISSANTS AU BEURRE | RICARDO | RECIPE | BUTTER CROISSANT ...
From pinterest.ca
4/5 (37)Total Time 1 hr 55 minsServings 8
NUTRITION FACTS FOR BUTTER CROISSANTS - MYFOODDATA
From tools.myfooddata.com
Calories 114Trans Fatty Acids ~gNet-Carbs 12.1gWeight 28g
GO.EATS FRENCH BUTTER CROISSANT (4PC/PACK) — RARE FOOD SHOP
From rarefoodshop.com
Brand Fulfilled By Rare Food Shop
CROISSANTS, BUTTER NUTRITION FACTS AND ANALYSIS.
From nutritionvalue.org
Cholesterol 19mg 6 %Sodium 109mg 5 %Saturated Fat 3.3g 16 %
6 FRENCH BUTTER CROISSANTS - GOURMET FOOD MARKET INSPIRED ...
From cuisineryfoodmarket.com
Availability In stock
HOW TO BAKE THE PERFECT CROISSANT - FOOD - IMAGES
From images.dawn.com
BUTTER CROISSANT NUTRITION FACTS • MYFOODDIARY®
From myfooddiary.com
CROISSANT BUTTER BLOCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUTTER CROISSANTS | MARKET WAGON | ONLINE FARMERS MARKETS ...
From marketwagon.com
FOOD WISHES - CRISPY BUTTER CROISSANTS - YOUTUBE
From youtube.com
FOOD WISHES VIDEO RECIPES: CROISSANTS – SLIGHTLY EASIER ...
From foodwishes.blogspot.com
BAKE SHOP - CROISSANTS - ALL BUTTER - SAVE-ON-FOODS
From saveonfoods.com
DéLIFRANCE CROISSANTS WITH BUTTER 4 PIECES› REAL DUTCH FOOD
From realdutchfood.com
CALORIES IN BUTTER CROISSANTS AND NUTRITION FACTS
From fatsecret.com
CALORIES IN 2 CROISSANT(S) OF BUTTER CROISSANT.
From caloriefriend.com
CROISSANTS LEAKING BUTTER - FOOD52
From food52.com
BUTTER CROISSANTS NEAR ME RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IS THE BEST BUTTER FOR CROISSANTS? - KNEAD RISE BAKE
From kneadrisebake.com
AU PAIN DORé FROZEN BUTTER CROISSANTS - FROZEN CROISSANTS ...
From zumzum.ca
4 ALL BUTTER CROISSANTS - THE CO-OPERATIVE - OPEN FOOD FACTS
From world.openfoodfacts.org
HOMEMADE CROISSANTS: BUTTERY BREAKFAST OR BRUNCH BITE
From thesouthafrican.com
CALORIES IN BUTTER CROISSANTS AND NUTRITION FACTS
From fatsecret.ca
BUTTER CROISSANTS RECIPE - READER'S DIGEST
From readersdigest.co.uk
QUICKER CROISSANTS: BUTTERY, CRISPY PASTRIES IN HOURS, NOT ...
From stltoday.com
BUTTER CROISSANTS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
FASTER CROISSANTS: BUTTER, CRISPY PASTRIES IN HOURS, NOT ...
From ccdessert.com
ALL BUTTER CROISSANTS - SORTEDFOOD.COM
From sortedfood.com
HINA KHAN LOVES CROISSANTS AND HERES HER ... - FOOD.NDTV.COM
From food.ndtv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love